800 g medium cooked prawns
½ cup sour cream
2 green spring onions, thinly sliced
2 tbsp tomato chutney with red capsicum
1 tbsp lemon juice
Salt and pepper, to taste
Tabasco, to taste
16 baby cos lettuce leaves
Extra thinly sliced green spring onion, to garnish
- Peel and devein prawns. Roughly chop.
- Combine sour cream, onions, chutney and juice in a medium bowl. Season with salt and pepper. Add a few drops of Tabasco. Stir in prawns.
- Just before serving, arrange lettuce leaves on a large plate. Divide prawn mixture evenly among leaves.
- Garnish with extra spring onions.